This Greek Orzo Pasta Salad is full of fresh and bright Mediterranean flavors and is the perfect side dish for so many different meals!
I love Greek and Mediterranean foods and flavors. There’s just something about the combination of fresh vegetables, feta cheese (my fave!) and tangy balsamic dressing, right? It just works, end of story. It’s always a running joke when we go to a few of our favorite breakfast places, that I’m going to get the Greek omelet. As my aunt Cathy would always say, “I like what I like!”
While I love my husbands pasta salad recipe, this one has become a new family favorite! It combines my love for Mediterranean flavors with fresh tomatoes, cucumber, red onion and kalamata olives. When you top it with some salty feta and then toss it with balsamic dressing and I’m in definite food heaven.
One of the great things about pasta salad is that most of the components can be prepped ahead of time, i.e. when Emily’s sleeping, and then thrown together before serving. I actually prefer the salad to sit in the refrigerator for a while before eating so everything can absorb some of the tangy balsamic dressing! Often I will make the entire recipe, let it sit a few hours and then throw in the tomatoes and feta right before serving so they don’t get soggy.
Another great thing about this specific pasta salad in is that it uses orzo pasta. Since it’s already so small, I don’t have to worry about chopping up the noodles at all for Emily – added bonus! Choking has to be one of the top things I worry about as a mom, but by using orzo and chopping the vegetables small enough, I have one of the easiest possible meals to give her. This allows me to actually sit and eat my meal, vs. continually prepping food for her throughout.
If you’re looking for a side dish the whole family will love, this is one to try! It has quickly become a family favorite I know we’ll be making for years to come!
- 1⅓ cup dry orzo pasta
- 1 cup cherry tomatoes (cut in half)
- ¾ cup cucumber, diced
- ½ cup red onion, diced
- ½ cup kalamata olives, sliced
- ½ cup feta cheese
- ½ cup balsamic dressing (I used light)
- Cook the pasta according to package directions. Drain and run cold water over it. *Note - Be careful when draining. If the holes in your colander are too large, the pasta will go right through them.
- In a large bowl, combine the pasta, tomatoes, cucumber, red onion, olives and feta cheese. Pour the dressing over and stir again.
- Serve! This pasta salad is best served the same day as made.